Thank my son for this creation. His favorite game day snack is Buffalo chicken dip. When I made my first Buffalo Chicken Pizza, I was more interested in getting the flavor of Buffalo chicken and still creating a somewhat . . . well, not an over-the-top decadent cheese-fest like this pizza is. (I try and stay away from subjective adjectives like "healthy" but this pizza is definitely not healthy.)

You may notice that this this pizza is on a green crust. Don't be fooled into thinking that I'm sharing a new crust in addition to this gooey topping. I'm not. Been there, done that with the Buttermilk Pesto Pizza Crust.
The pizza crust shown, spinach wheat, is not yet ready for prime time. I recommend using any of the crusts listed in my Visual Pizza Recipe Index or buying a ball of pizza dough or a Boboli® or other pre-baked shell. Whatever works for you.
But do add the chopped celery after baking--the cool crunch is a wonderful contrast to the gooey, cheesy, topping. I nearly forgot (good thing I'd chopped the celery when I did the veggies for the other pizza--so the celery was sitting on the cutting board saying "hello!" like a wee wiener dog wanting attention).

Oliver, on the left, with Simon and Christmas squeaky toys

Fresh Mozzarella Note: I have a habit of buying fresh mozzarella logs at the fancy cheese counter when I see the magical markdown stickers. While fontina remains my favorite pizza cheese, fresh mozzarella is my second choice. I hoard cheese, a little bit, and freeze my extra booty. If you are also a fresh mozzarella hoarder and will use previously frozen mozzarella for your pizza, it will weep some water in the oven while it melts. To counteract this, as soon as the crust is done (about 8 minutes usually for me) I move the pizza up under the broiler and broil until the cheese is browned and bubbly. This usually evaporates the extra liquid. Using shredded (not fresh) mozzarella avoids this, though the end result is less gooey. And I wanted serious gooeyness on this pizza.

Instructions

Preheat the oven to 425 degrees Fahrenheit, and if you're using a pizza stone preheat that as well. In a small bowl, mix the chicken and the sauce. Set aside.

If you're using a ball of pizza dough, stretch it out on an oiled piece of parchment.

If you're using a pre baked crust skip the parchment.

Brush dough or crust with a thin layer of olive oil, if desired.

Top with slices of fresh mozzarella, then seasoned chicken, then blue cheese crumbles.

If you're using pizza dough, bake for 5 to 8 minutes then shimmy off the parchment and bake directly on the pizza stone (or cookie sheet) another 3 to 5 minutes until the cheese is bubbly and browned.

If you're using a pizza crust bake according to package directions or until cheese is browned and bubbly. Remove from oven and top with celery. Cool on a rack for about 5 minutes until the cheeses are set, then slice (Amazon affiliate link to my favorite pizza slicer) and serve.

This looks so decadent and amazing. I have a buffalo chicken pizza on my to-do list, it's been there for years, and I can't decide if I want the sauce to be a straight buffalo sauce, a tomato-and-buffalo-sauce combo, or a blue cheese sauce, or a ranch sauce, or neither and just brush on olive oil like you did. Such big important decisions, right? Yeah...

But, may I just say, THANK YOU THANK YOU THANK YOU for the broiling tip!! OMG, how did I never think to do that? I love the flavor of melted fresh mozzarella, so much so that I can't go back to the other stuff, but I detest the weeping. I always just suck it up and use it anyway and then get a paper towel (okay, a bunch of paper towels) and wick the extra moisture while the pizza is resting. And it's a pain in the butt and it never gets everything. Wow. So trying your trick.

Julie,I'm so glad to know that other people dither over things like what type of sauce for a pizza. I dither over so many things, and I'm glad I'm not alone in my dithering.And you're welcome on the broiling tip--it was borne out of desperation.Thanks!

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